Antipasto Salad


1 garlic clove, finely grated

cup extra-virgin olive oil

¼ cup red wine vinegar

½ tsp. crushed dried oregano

Pinch of crushed red pepper flakes

3 Italian long sweet peppers, thinly sliced into rounds

1 small red onion, thinly sliced, rinsed

1 14-oz. can artichoke hearts, drained, patted dry, halved

1 8-oz. ball fresh mozzarella, torn into pieces

4 oz. salami, preferably fennel, thinly sliced

Kosher salt, freshly ground pepper

1 lemon

2 cups basil leaves


Mix garlic, oil, vinegar, oregano, and red pepper flakes in a large bowl. Add sweet peppers, onion, artichokes, mozzarella, and salami and toss to coat; season with salt and black pepper. Let sit, tossing occasionally, at least 15 minutes.

Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.